The Limoncello is a liqueur made with just a few simple ingredients: lemon peels, alcohol, water and sugar. Traditionally, it is made with lemons of the Femminiello Sorrentino variety, also known as the oval lemon of Sorrento IGP, a variety characterized by a particularly fragrant peel rich in essential oils.
The peel is infused in 190-proof alcohol for several days, allowing the oils to be released. Then, the infused alcohol is mixed with a sugar and water syrup, resulting in the sweet and fragrant limoncello we know.
Besides drinking it as a digestif after lunch, limoncello can also be used in cooking to flavor desserts, ice creams, and other recipes. For example, I add it to pastiera and also to the dough of Carnival chiacchiere and struffoli to add a citrusy touch.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 40 Days
- Preparation time: 10 Minutes
- Portions: 10 People
- Cooking methods: Other, Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 4 lemons (organic)
- 500 ml pure alcohol (at 190-proof)
- 2 1/8 cups water
- 1 3/4 cups sugar
Preparation
To prepare the limoncello, wash the lemons thoroughly with warm water, rubbing them gently to remove any impurities. Dry them with a clean cloth, and using a peeler or a sharp knife, thinly slice the lemon peel, avoiding the white part which is bitter.
Take an airtight glass jar and place the lemon peels inside, then add the alcohol into the jar, ensuring all peels are submerged.
Seal the jar tightly and let it rest in a cool, dark place for 30 days.
After the infusion period, prepare the sugar syrup. Place a pot with water on the stove and add the sugar. Stir until the sugar is completely dissolved without bringing it to a boil.
Let the sugar syrup cool completely at room temperature. Add the syrup to the jar with the peels and alcohol, seal it tightly and store it in a cool and dark place for another month.
After about forty days, strain the limoncello using a strainer and pour the liqueur into bottles, discarding the peels and putting them in the freezer.
With a unique taste and unmistakable aroma, serve the limoncello chilled as a post-meal digestif, or poured over a good fruit ice cream.
Advice
Use organic or untreated lemons, preferably of the “Sfusato Amalfitano” or “Femminello di Sorrento” variety, which have a thick and very aromatic peel.
190-proof alcohol is essential for better extracting the essential oils from the peels. If you prefer it lighter, you can reduce the alcohol and increase the amount of water and sugar.
The infusion container should preferably be glass and tightly closed to prevent alcohol evaporation and peel oxidation.
If you prefer a less sweet liqueur, reduce the sugar amount to 1 3/4 cups. The result will be fresher and more citrusy, but slightly less balanced.
Variations
For a creamy limoncello, add 2 1/8 cups of whole milk and 2 1/8 cups of fresh cream to the sugar syrup (instead of water). Mix everything together with the filtered alcohol. Let it rest for at least 2 weeks in the fridge.
For a spiced limoncello, add a pinch of cinnamon or fresh ginger during the syrup preparation. The spices add an interesting touch to the traditional flavor.
Storage
Limoncello should be stored in the fridge or freezer. It can last up to a year if stored properly, but it tends to lose freshness and aromas after 6 months.
